Unusual recipes

Dress Up an Easy Niçoise Salad With Smoked Trout

Dress Up an Easy Niçoise Salad With Smoked Trout

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Filling and satisfying, the trout, olives, and Dijon bring the right amount of saltiness to this crisp vegetable–heavy salad.

Look for medium or small potatoes, but not the tiny-baby kind. We use one pot of boiling water for all of the blanching to save on time and clean-up. Simply take everything out with tongs or a slotted spoon and keep your water boiling.

If you have any leftovers, repurpose them into a niçoise sandwich—often called a pan bagnat.

How to Make It

Step 1

Prepare a bowl of ice water. Bring a medium pot of water to a boil. Add green beans, and cook for 2 minutes. Remove with a slotted spoon; plunge into ice water. Return pot of water to boil. Add eggs, and cook 6 minutes. Remove with slotted spoon; add to green bean ice bath. Once cool, peel and halve eggs.

Step 2

Return water to boil, and add potatoes. Cook until tender, 15 to 17 minutes. Drain then chop potatoes.

Step 3

Whisk together oil, vinegar, parsley, salt, and pepper in a bowl.

Step 4

Remove stems from kale and discard; roughly tear kale leaves. Place torn leaves in a bowl; add half of dressing, and use your hands to lightly massage dressing into kale. Whisk Dijon into remaining dressing; set aside.

Step 5

Divide kale evenly among 4 plates. Top evenly with green beans, potatoes, tomatoes, radishes, and olives. Top each salad with 1 egg half and 1 ounce trout. Drizzle remaining dressing over salads.

Watch the video: Salmon Salad Nicoise Part 3 - Gordon Ramsay